The cakes were really bland even with the salsa. The recipe really could have used some extra spices or flavors. We did add sour cream to the top of the cakes which added a nice taste.
Sweet Potato and Chickpea Cakes with Avocado Salsa
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- Calories: 330
- Fat: 16.1g
- Saturated fat: 2.4g
- Monounsaturated fat: 10.3g
- Polyunsaturated fat: 1.9g
- Protein: 9g
- Carbohydrate: 39.6g
- Fiber: 8.5g
- Cholesterol: 47mg
- Iron: 1.9mg
- Sodium: 393mg
- Calcium: 90mg
- 2 1/2 tablespoons olive oil, divided
- 1/2 cup chopped yellow onion
- 6 garlic cloves, crushed
- 1 jalapeño pepper, seeded and minced
- 1 3/4 cups grated sweet potato (about 8 ounces)
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup panko (Japanese breadcrumbs)
- 2 1/2 tablespoons fresh lime juice, divided
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 large egg
- 1 cup chopped peeled avocado
- 1 cup chopped tomato
- 1/2 cup vertically sliced red onion
- 1/8 teaspoon ground red pepper
- 1. Preheat oven to 400°.
- 2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.
- 3. Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss. Serve salsa with cakes.
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